Chicken and Biscuits in a Pot

The chopped fresh herbs in the biscuits that top this comforting chicken stew add another layer of flavor to the dish.

Total Time: 0:55

Cook: 0:15

Level:
Moderate

Serves:
6

Ingredients

6 tbsp. unsalted butter

2 shallots

½ lb. shiitake mushrooms

1 large carrot

½ c. dry white wine

1¼ c. self-rising flour

1 tbsp. self-rising flour

2½ c. low-sodium chicken broth

salt

Freshly ground pepper

3 c. shredded rotisserie chicken

½ c. frozen baby peas

1 tbsp. chopped sage

1 tbsp. chopped thyme

½ c. whole milk

2 tbsp. whole milk

Directions

Preheat the oven to 425 degrees F. In a large Dutch oven or enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the shallots, mushrooms, and carrot chunks and cook over moderate heat, stirring, until the shallots and mushrooms are softened, about 8 minutes. Add the wine and cook until completely evaporated, about 1 minute. Stir in the 1 tablespoon of flour and the broth and bring to a boil. Season with salt and pepper. Simmer until thick, about 3 minutes. Stir in the chicken and peas.

In a food processor, combine the remaining 1 1/4 cups of flour with the remaining 4 tablespoons of butter and the chopped sage and thyme; pulse 5 times. Add the milk; pulse just until a soft dough forms.

Using a small ice cream scoop or a tablespoon, scoop 20 balls of dough over the chicken stew. Bake in the center of the oven for 25 minutes. Turn on the broiler and broil for 1 to 2 minutes, until the biscuits are golden. Let rest for 5 minutes before serving.